Yellow Thai Curry Soup

Sur La Table

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Ingredients

2 Tbsp yellow curry paste
1 Tbsp canola or vegetable oil
3/4 lb boneless, skinless chicken breasts or chicken tenderloins, small dice
4 scallions, chopped on a bias
5 red thai chilies, roughly chopped
2 thin slices ginger root
1/2 stalk lemon grass, cut into 2" pieces
2 cans coconut milk
1 can coconut cream
2 cups chicken broth
1 Tbsp nam pla (fish sauce)
8 leaves fresh basil, chiffonade
8 oz rice noodles (fresh or dried)
kosher salt to taste
fresh lo mein egg noodles cut into 2" pieces (optional garnish)

In a 2 qt saucepan, heat yellow curry in oil until fragrant

season chicken with salt. Add chicken to saucepan and cook until almost cooked through. Remove chicken and set aside.

Add scallions and red chilies to saucepan with curry and saute until softened. Add ginger and lemongrass and briefly saute.

Add coconut milk, coconut cream, chicen broth, nam pla, and basil. Simmer until slightly thickened and flavors marry

Strain soup and return liquid to saucepan over medium heat.

Add rice noodles to cook.

Add chicken when noodles are tender. When chicken is cooked through, the soup is ready to serve.